Fresh Pacific Swordfish
Smoked Paprika Breadcrumb Crust
Sausage, Chestnut, Pistachio Stuffing
Wild Arugula Salad with Pistachios
We used the same stuffing that filled our pork roast roulade, pictured above, which we made a couple weeks ago (here). It was terrific with pork and equally delicious with swordfish.
Brown sweet Italian sausage in a sauté pan, drain off any fat, let come to room temperature. Mix with rough chopped shelled pistachios, chopped peeled & cooked chestnuts, panko breadcrumbs, enough egg white to bind it together, salt and pepper.
Generously fill swordfish filets with the stuffing. Lightly press down on the fish to close the opening. Dust the fish in flour, shaking off any excess, then dip in egg whites, finally crust the fish with the smoked paprika breadcrumb mixture.
Toasted Smoked Paprika Breadcrumbs
Grind day-old baguette in a food processor. Toast the breadcrumbs in a sauté pan with olive oil until golden brown. Toss with several shakes of smoked paprika and a little sea salt. Cool to room temperature.
In a non-stick oven proof pan, brown the sides of the swordfish over medium-high heat in a small amount of canola oil. Then finish cooking the fish in a 350° oven until just cooked through.
- 1/4 c. Sherry Vinegar
- 1 c. Extra Virgin Olive Oil
- 2 T. Dijon Mustard
- Sea Salt and Fresh Ground Pepper
Place all ingredients in a jar and shake vigorously.